1. Grind coconut with salt and water until it turns into a milky white paste.
2. In a hot wok/pan, on medium heat put in 2 Tbsp oil and then add in mustard seeds. When the sputtering starts, add in black gram. When the black gram has slightly changed colour to be more golden add in dried chilli and curry leaves.
3. Cook the spices for another 10 seconds and pour this into the coconut paste.
4. Stir and serve with idli, dosa (tose/tosai)